Cajun Pork with Pineapple Salsa

Ingredients
1x227g Can Pineapple Slices (drained)
1 Lime (juiced)
4x200g Pork Loin Steaks
1 1/2 teaspoons Cajun Spice Mix
1/2 Red pepper (de seeded and diced)
2 Spring Onions (chopped)
1 Green Chilli (de seeded and sliced)
Sunflower Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Pastry Brush

The Good Bit

1. Dry the pineapple on kitchen towel and brush with sunflower oil, griddle for 2 minutes on each side and set aside.
2. Drizzle half the lime juice onto the pork and rub in the cajun spice mix, griddle on both sides for 7 minutes.
3. Chop the pineapple and place in a mixing bowl along with the pepper, onion, chilli and the rest of the lime juice. Serve the pork with a dollop of the salsa on top and with rice.

Serves 4

Potato Salad

Ingredients
750g Potatoes
4 Spring Onions (finely chopped)
6 Tablespoons Mayonnaise
3 tablespoons Single Cream
1 Teaspoon Dijon Mustard
2 Tablespoons Fresh Chives (chopped to garnish)
Salt and Pepper

Equipment
1 Serving Bowl
1 Small Mixing Bowl
1 Large Pan
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Cook the potatoes in their skins for about 15 minutes until they are tender, drain them, run them under cold water and leave to cool fully.
2. Slice your potatoes and then place them in a bowl with your spring onions, season and stir well. In your other bowl, mix the mayonnaise with the mustard and cream, spoon over the potatoes and then mix gently, finally sprinkle with the chives.

Serves 6

Stir Fired Lamb with Ginger

Ingredients
500g Lamb Fillet (cut into 1/2cm thick slices)
250g Mushrooms (shiitake if you can) (sliced)
175g Mangetout (topped and tailed)
6 Spring Onions (sliced diagonally into inch long chunks)
1 Inch Fresh Ginger (thinly sliced)
2 Cloves Garlic (finely chopped)
2 Tablespoons Sherry
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Tablespoon Soy Sauce
Sesame Seeds to Garnish
Egg Noodles to Serve
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Glass and 1 Teaspoon

The Good Bit

1. Heat a splash of oil in the wok then stir fry the lamb for 2 minutes, chuck in the vegetables and ginger and give it another 2 minutes, stirring all the time.
2. Mix the cornflour in the glass along with the sherry then pour it into the wok, add in the soy sauce and sesame oil, stir well.
3. Serve on a bed of egg noodles (cooked to packet instructions, usually about 3-5 minutes in a pan of boiling salted water) then sprinkle over a few sesame seeds to make it look pretty!
   

Serves 4

5 Spice Lamb

Ingredients
625g Lamb (boneless cut into thin strips)
1 Red Pepper (de seeded and sliced thinly)
1 Green Pepper (de seeded and sliced thinly)
1 Yellow Pepper (de seeded and sliced thinly)
4 Spring Onions (cut diagonally into inch long strips)
175g Green Beans (cut diagonally into inch long strips)
4 Tablespoons Sherry
2 Tablespoons Soy Sauce
3 Tablespoons Sunflower Oil
2 Teaspoons Chinese 5 Spice Powder
Salt and Pepper
Rice Noodles to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Place the lamb in a mixing bowl, and sprinkle over a pinch of salt, add in the 5 spice powder, stir well and leave covered over night.
2. Heat half the oil in the wok until it is very hot, add in the lamb and cook for 3-4 minutes, keep it moving all the time until it is almost cooked, remove with the slotted spoon and set aside.
   
3. Now add the rest of the oil to the pan and drop in the peppers and spring onion, keep these moving for 3 minutes before you add in the green beans, only cook these for 1 minute before adding in the soy sauce and sherry, get this hot then add the lamb back in, stir fry for another minute before seasoning then serving on rice noodles.
   

Serves 4

Potato Salad

Ingredients
500g New Potatoes
150g Green Beans
8 Spring Onions (sliced into inch long chunks)
200g Pitted Black Olives (optional)
100g Salami (cut into thin slices, don't use if you are going for the vegetarian version)
6 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Mint (chopped)
1 Tablespoons Whole Grain Mustard
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Start by cooking the potatoes for 15 minutes, then drop in the beans and cook for another 3 minutes, drain the water and rinse under cold water then drain again and leave to cool some more.
2. Now chop the potatoes into chunks and toss into the serving bowl along with the olives, onions and salami, in the mixing bowl you want to mix together the remaining ingredients and then season with salt and pepper, pour over the potato mixture and serve.
   

Serves 4

Oysters in a Cream Sauce

Ingredients
12 Oysters (opened, rinsed, liquor strained and reserved)
White Wine
2 Tablespoons Butter (unsalted if possible)
2 Spring Onions (chopped)
1 Clove Garlic (crushed)
1 Tablespoon Flour
1 Egg (yolk only)
50ml Double Cream
25g Button Mushrooms (finely chopped)
75g Prawns (peeled and cooked, finely chopped)
15g Grated Parmesan Cheese
2 Tablespoons Fine Fresh Breadcrumbs
Tabasco Sauce
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
Tin Foil
Blender
1 Pot Washing Brush
1 Saucepan
1 Wooden Spoon
1 Small Mixing Bowl

The Good Bit

1. Start by topping up the reserved liquor with white wine, make up 250ml and set aside, then with the brush scrub the inside of the deeper shells and then place an oyster in each. Now arrange the shells on crumpled tin foil in the oven proof dish, Pre heat your oven to 200c 400f gas mark 6.
   
2. OK now melt the butter in the saucepan and cook the onion and garlic until soft but not coloured then stir in the flour and cook for about 1 minute stirring all the time, now pour in the liquor, keep stirring whilst doing this and bring to the boil, lower the heat and simmer for 5 minutes, keep stirring, season and add Tabasco if wanted.
3. In the small mixing bowl, mix the cream with the egg yolk and add 2 tablespoons of the hot sauce then pour this back into the hot sauce and continue to stir until you have a thick sauce, now remove from the heat and add the mushrooms and prawns then spoon over the oysters.
4. Finally mix the breadcrumbs (these should be done in the blender to make them really fine) with the parmesan, sprinkle over the oysters and then whack the dish in the oven, cook for 15-20 minutes until the breadcrumbs are golden and the edges of the oysters begin to curl.
   

Serves 4

Spiced Scallops

Ingredients
12 Large Scallops (with coral attached) or 350g Scallops (without coral) (coral is the orange bit)
5 Spring Onions (chopped into inch long chunks)
1 Clove Garlic (crushed)
1inch Fresh Ginger (grated)
250g Mangetout (topped and tailed)
125g Button Mushrooms (quartered)
2 Tablespoons Soy Sauce
2 Tablespoons Sherry
1 Tablespoon Honey (clear stuff not set honey)
1 Tablespoon Sesame Seeds (dry fry in a frying pan for 1 minute before use)
1/4 Teaspoon All Spice (or Chinese 5 spice powder)
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Bowl

The Good Bit

1. Prepare the scallops first (remove any black/grey bits and discard, then remove the coral and finally slice the white meat into 3-4 pieces)
2. Now fry off the spring onions in a splash of oil in a very hot wok, add the garlic and ginger and stir fry for 1 minute before adding the mangetout, cook for a further 2 minutes, now pour this mixture into the bowl.
3. In another good splash of oil add the scallops and corals and stir fry for 2 minutes before adding the mushrooms and cooking for another minute, then add the sherry, soy sauce honey and spice mixture and mix well before adding the vegetable mixture back into the pan.
4. Season with salt and pepper, make sure the dish is pipping hot throughout then serve and sprinkle over some of the toasted sesame seeds.
   

Serves 4

Stir Fried Prawns

Ingredients
170g Raw Prawns (peeled)
1 Teaspoon Salt
1/4 Teaspoon Egg White
1 Teaspoon Cornflour (mixed with ! 1/2 Teaspoon water)
300ml Vegetable Oil
1 Spring Onion (cut into inch long strips)
1inch Fresh Ginger (thinly Sliced)
1 Green Pepper (cored, de seeded and chopped)
1/2 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
Sesame Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the prawns with a pinch of salt, egg white and cornflour paste then stir fry in a hot wok with all the oil for 40 seconds only then remove and place on a paper towel.
2. Drain off most of the oil, leaving just a splash then add the spring onion and ginger for a few seconds then add the pepper and fry for 1 minute, next add the remaining salt, the sugar and the prawns and cook for a further minute before finally adding the soy sauce and sherry and a sprinkle of sesame oil then serving.
   

Serves 4

Chilli Prawns

Ingredients
625g Tiger Prawns
5 Tablespoons Soy Sauce
5 Tablespoons Sherry
5 Tablespoons Water
3 Red Chillies (de seeded and thinly chopped)
2 Cloves Garlic (crushed)
1 Inch Fresh Ginger (grated)
90g Cashew Nuts
2 Teaspoons Cornflour
A Handful of Spring Onions (thinly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Mix the soy, sherry, water, chillies, garlic and ginger together in the mixing bowl and then drop in the prawns, spring onion and nuts, stir well then cover and leave for a good 2 hours.
2. Using the slotted spoon, remove the prawns, nuts and onion from the sauce and cook rapidly in your wok with a little oil, cook for 2 minutes. Mix the little bit of cornflour with the sauce and stir it into the wok for about 30 seconds until the sauce thickens.
3. Serve with rice
   

Serves 4

Prawn Stir Fry with Lemon Grass

Ingredients
1/2 Cucumber (cut into thin strips)
2 Teaspoons Cornflour
2 tablespoons Water
1 Tablespoon Soy Sauce (dark)
1/2 Teaspoon Fish Sauce
6 Spring Onions (halved lengthways and cut into 5cm chunks)
1 Stalk Lemon Grass (sliced thinly)
1 Clove Garlic (chopped)
1 Red Chilli (thinly chopped)
125g Oyster Mushrooms (any will do but oyster give a good look and texture)
1inch Fresh Ginger (grated)
350g Frozen Prawns (defrosted)
2 Tablespoons Sherry

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Small Mixing Bowl

The Good Bit

1. Mix the cornflour, water, soy and fish sauce until you have a nice paste then set aside., meanwhile with a splash of oil in your wok, add in the spring onion, cucumber, lemon grass, chilli, mushroom and ginger and fry for 2 minutes.
2. Then add in the prawns and stir fry until the prawns are warmed through (1-2 minutes) now pour in the sauce mixture along with the sherry and cook until you have a thick sauce, serve immediately with rice.
   

Serves 4

Chinese Prawns and Asparagus

Ingredients
500g Cooked Prawns (frozen will do)
175g Asparagus (cut into inch long lengths)
4 Spring Onions (cut into inch long lengths)
4 Tablespoons Sherry
1 Inch Fresh Ginger (grated)
1 Teaspoon Light Soy Sauce
2 Cloves Garlic (thinly sliced)
A Splash of Oil
Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Pan (2/3rds full with boiling salted water)
1 Slotted Spoon
1 Mixing Bowl

The Good Bit

1. Drop the asparagus in the boiling water for 2 minutes then remove with a slotted spoon. Whilst that is doing, mix the soy sauce, sherry and prawns together, set aside for 15 minutes.
2. In the wok add a good splash of oil, tip in the garlic, ginger and half of your spring onions, stir fry over a high heat for 1 minute, now add in the prawns along with the sauce and the asparagus and continue to stir for 2 minutes.
3. Serve with the remaining spring onions sprinkled over the top.
   

Serves 4

Sauted Scallops and Mangetout

Ingredients
16 Prepared Scallops (with coral, the orange bit)
6 Tablespoons Vegetable Oil
12 Spring Onions (thinly sliced, diagonally)
2inch Piece Fresh Ginger (thinly chopped)
350g Mangetout (topped and tailed)
2 Cloves Garlic (crushed)
2 Tablespoons Sesame Oil
4 Tablespoons Soy Sauce
1 Teaspoon Caster Sugar
Pepper
Spring Onion to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Cereal Bowl (for the corals)

The Good Bit

1. To prepare the scallops, with the flat of the scallop in your hand and the rounded shell pointing upwards, insert a strong knife between the shells and twist, remove the flat greyish fringe, leaving the white flesh and orange coral, then remove the black digestive cord from the side of the flesh. Now detach the white flesh and cut away the coral and reserve.
   
2. In your wok heat 4 tablespoons of oil and add the spring onion and ginger and stir fry for for a few seconds, then drop in the mangetout and garlic and stir fry for 2-3 minutes, then remove this from the pan and set aside.
3. Pour the rest of the oil in the wok along with the sesame oil and drop in the scallops, stir fry for 3 minutes before adding the mangetout mixture, corals, soy sauce and sugar, turn the heat up to high now and give this mixture a blast for 2 minutes stirring well to makes sure all the ingredients are combined and piping hot. Season with pepper only and serve with a sprinkling of spring onion over the top.
   

Serves 4

Chilli Cod and Couscous

Ingredients
4 Cod Fillets (a portion each)
1 Lemon
2 Cloves Garlic (finely chopped)
1 Red Pepper (de seeded and finely diced)
175g Couscous
300ml Vegetable Stock
2 Tomatoes (finely Diced)
4 Spring/Salad Onions (chopped)
2 Tablespoons Fresh Parsley (roughly chopped)
1/4 Teaspoon Chilli Powder
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Pastry Brush
1 Grill Pan
1 Frying Pan

The Good Bit

1. Start by getting your grill heated to a high temperature. Next cut 4 individual5mm thick slices from the lemon, then squeeze the juice from the remaining lemon into the small bowl, now lay the fillets on the grill pan skin side up and lay a slice of lemon on each, brush with a little oil and season with salt and pepper then grill for 6-8 minutes without turning.
2. Heat a splash of oil in your frying pan and cook the and pepper for 4-5 minutes until the pepper is soft, stir in the couscous and then add the hot vegetable stock, drop in the tomatoes, onion and parsley, then bring to a simmer and remove from the heat, cover and set aside.
3. Mix 2 tablespoons of oil in with the lemon juice and add the chilli powder, stir well. finally, fork up the couscous to break it up then serve onto plates topped with your fish and then drizzle over the lemon chilli sauce.
   

Serves 4

Oyster Sauce Beef

Ingredients
300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula

The Good Bit

1. place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
2. Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
3. Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
   

Serves 4

Stir Fried Pork With Vegetables

Ingredients
250g Pork Fillet (thinly sliced)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot (cut into slices diagonally)
1 Green Pepper (de seeded and chopped into bite size chunks)
175g Mixed Salad Leaves (shredded)
1 Spring Onion (cut to the same size as everything else)
1/2 Teaspoon Dried Ginger
1 Teaspoon Salt
3 Tablespoons Vegetable or Pork Stock (water will do)
4 Tablespoons Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Slotted Spoon
1 Wok
1 Spatula

The Good Bit

1. In one of the mixing bowls mix together the pork strips, 1/2 of the sugar, 1/2 the soy sauce, the sherry, corn flour and water mixture, mix well and set aside in the fridge whilst you prepare the rest.
2. Get the oil warm in the wok then drop in the pork and stir fry over a high heat for a minute to seal in the flavours then remove with the slotted spoon. Chuck in the vegetables and ginger and stir fry for 2 minutes.
3. Add in the salt, the rest of the sugar and soy sauce along with the stock, bring to the boil, stirring well then serve.
   

Serves 4

Chinese Style Pork

Ingredients
250g Pork (leg/shoulder is good for this)
1 Small Red pepper (cored, seeded and chopped to bite size chunks)
1 Small Green Pepper (cored, seeded and chopped to bite size chunks)
125g Can Bamboo Shoots (drained and sliced if not already sliced in the can)
1 Spring Onion (chopped to bite size chunks again)
1 Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Sweet Chilli Sauce
1 Teaspoon Sherry
A Good Splash of Oil (olive or vegetable)
Sesame Oil (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wok
1 Spatula

The Good Bit

1. Drop the pork in the pan and cover with boiling water, cover and simmer gently for 20 minutes. take off the heat and leave for 2 hours.
2. Take the pork from the water and if you have used a leg or shoulder, trim off any fat then cut into small thin strips, the same size as you have done the peppers
3. Heat a good splash of olive oil in the wok and stir fry the onion, peppers and bamboo for about 1 minute, then throw in the rest of the ingredients and mix well, frying for another minute.
4. Sprinkle with the sesame oil before serving.
   

Serves 4

Meatballs With Cheese

Ingredients
450g Minced Pork
8 Spring Onions Thinly chopped)
4 Cloves Garlic (thinly chopped)
2 Red Chillies (de seeded and thinly chopped)
300g Pasta
2 400g Cans Chopped Tomatoes
4 Tablespoons Parmesan (grated)
1 Teaspoon Dried Thyme (or 2 teaspoons fresh)
200ml Red Wine
2 Bay Leaves
A Splash of Oil
A Pinch of Sugar
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon
1 Large Pan
1 Large Pan (2/3rds full with boiling salted water)

The Good Bit

1. Mix the mince, onion, garlic, chilli, parmesan, thyme and a good sprinkle of salt and pepper together, then shape into 24 small balls. Heat the oil in the pan and place in the balls and cook for 3-4 minutes until browned evenly, then pop in the red wine for and boil hard for 2 minutes.
2. Meanwhile cook your pasta to packet instructions, usually about 8-10 minutes. When the red wine has had it's 2 minutes, reduce the heat and pour in the tomatoes along with the bay leaves, the sugar and some more salt and pepper, bring back to the boil and simmer for 10 minutes.
3. Drain your pasta, then spoon in a little of the sauce from the other pan, swirl round well to coat the pasta then serve and top off with the meatballs and the rest of the sauce.
   

Serves 4

Kung Po Chicken

Ingredients
250g Chicken Breast (chopped into chunks)
1 Egg (split and only the white used)
1 Green Pepper (cored, seeded and chopped into chunks)
1 Spring Onion (chopped diagonally into inch long chunks)
1 Fresh Ginger (grated or thinly sliced)
4 Dried Chillies or 1 teaspoon chilli powder (take the seeds out and cut thinly)
2 Tablespoons Yellow Bean Sauce
1 Teaspoon Sherry
125g Nuts (not salted, peanuts, walnuts, cashew or almond)
250g Rice (cooked)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Wok
1 Spatula
1 Large Pan 2/3rds full boiling salted water (for the rice)

The Good Bit

1. Get the rice on first then in the bowl mix in in this order the chicken, a pinch of salt, 1/3rd of the egg white and the cornflour.
2. Heat the chicken then in the wok until it browns, take out and set aside. Now stir fry the spring onion, ginger, chilli and pepper for about 1 minute then put the chicken back in along with the yellow bean sauce and sherry, stir well and cook for a further minute, lastly just before you serve up, chuck in the nuts.
   

Serves 4

Chicken + Pineapple

Ingredients
150g Cooked Chicken (sliced into chunks)
1 Onion (thinly chopped)
1 Spring Onion (sliced diagonally into inch long pieces)
1inch Fresh Ginger (sliced as thin as possible or grated)
1 Carrot (grated)
1 125g Can Pineapple
2 Tablespoons of Syrup (from the can)
1 Tablespoon Cornflour
1 Tablespoon Red Wine Vinegar
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula

The Good Bit

1. Fry the onion in the oil until it has gone clear, add the ginger, spring onion and carrot and stir fry for another minute.
2. Add in the chicken, pineapple, vinegar and pineapple syrup with a pinch of salt and mix till well blended.
3. Sprinkle in the cornflour and stir in until the mixture has thickened then serve, you can serve with a black bean sauce or rice if desired. This also goes well with duck!
   

Serves 4

Nuts About Noodles

Ingredients
170g Noodles (cooked to packet instructions in vegetable stock or vegetable flavoured noodles)
2 Tablespoons Clear Honey
2 Tablespoons Dark Soy Sauce
1inch Piece Ginger (grated)
4 Cloves Garlic (finely chopped)
4 Carrots (julienne the best you can)
1 Red Pepper+ 1 Yellow Pepper (seeded and sliced)
350g Broccoli Florets (small is better)
200g Mushrooms (sliced)
12 Spring Onions (roughly shredded)
100g Cashew Nuts
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Cup
1 Large Frying Pan/Wok

The Good Bit

1. Cook the noodles in a bowl of vegetable stock (yes, i cheat here, whack the noodles in a bowl, add a couple of crumbled stock cubes and then cover with boiling water, they will cook like this or you can help them on their way in a microwave for a minute)
2. Drain the water keeping a little back in a cup and add the honey and soy sauce and 2 tablespoons of hot vegetable stock. Meanwhile heat the oil in your frying pan and cook all the ingredients except the spring onions and nuts for 4 minutes, then toss in the onions and cook for another minute until they are just softened.
3. Throw in the noodles and sauce and give a good stir, serve topped with a sprinkling of the cashew nuts.

Serves 4